Tiramisu
Tiramisu
Serves 4
INGREDIENTS:
3 medium free-range egg yolks
80g (2¾oz) caster sugar
450g (1lb) mascarpone cheese
200ml (7fl oz) strong brewed coffee or espresso, cold
14 boudoir biscuits (ladyfingers)
150g (5½oz) cocoa powder, plus extra to serve
METHOD:
1. Using an electric whisk, beat the egg yolks and caster sugar together in a large bowl until pale and thick.
2. Add the mascarpone cheese and whisk slowly until the mixture is pale and smooth. Stir in 50ml of coffee.
3. Dip half of the boudoir biscuits into the coffee mixture.
4. Place equal amounts into the bottom of 4 glass coffee cups or small bowls. Alternatively, put the ingredients in a single glass bowl to make one large tiramisu.
5. Spoon over half the mascarpone mix and sprinkle with half the cocoa powder. Repeat with another layer of biscuits, mascarpone and cocoapowder.
6. Cover and refrigerate for 2 hours and dust with cocoapowder before serving.
RECIPE FROM
Clodagh’s Weeknight Kitchen
